摘要
为了提高麸皮的附加值,探究了白腐菌发酵对麸皮性质的影响。以白腐菌发酵麸皮为研究对象,以漆酶酶解和未处理麸皮为对照,测定溶胀性、持水性、膳食纤维含量、植酸含量等多种理化指标。结果表明:经白腐菌发酵和漆酶酶解的麸皮可溶纤维含量明显提高,持水性和持油性升高,溶胀性和植酸含量降低。白腐菌发酵后麸皮表面结构变得疏松多孔。为麸皮资源的开发利用提供理论依据。
The effect of white-rot fungus fermentation on the quality of wheat bran was investigated to improve the added value of bran. With wheat bran fermented with white-rot fungus as the research object, laccase and unprocessed wheat bran as the control, the expansibility, water binding capacity, dietary fiber content, phytic acid content and physicochemical property were compared. The results showed that white-rot fungus fermentation and laccase hydrolysis improved soluble fiber content, increased water binding capacity and oil binding capacity, decreased expansibility and phytic acid content. Wheat bran fermented with white-rot fungus had loose and porous surface structure. The research could lay a theoretic foundation for development and utilization of wheat bran.
作者
刘洋洋
蒲晓庆
李力
马森
LIU Yang-yang PU Xiao-qing LI Li MA Sen(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China National Engineering Laboratory for Wheat ＆ Corn Further Processing, Henan University of Technology, Zhengzhou 450001, Henan, China)
出处
《粮食与油脂》
北大核心
2017年第8期72-74,共3页
Cereals & Oils
基金
国家自然科学基金项目(31301594)
河南省高等学校青年骨干教师资助计划项目(2016GGJS-070)
河南省科技攻关计划项目(172102110008)
关键词
麸皮
发酵
白腐菌
性质
wheat bran
fermentation
white-rot fungus
property
